Duck with Red Cabbage Recipe – Hungarian Special
Duck with Red Cabbage is a classic German festive dish, featuring crispy-skinned roast duck served alongside sweet-and-sour braised red cabbage. This combination of savory, tender meat and tangy, spiced cabbage creates a rich, flavorful, and comforting meal. Ideal for Christmas, special occasions, or a traditional German dinner, this Duck with Red Cabbage recipe delivers elegance and hearty flavors in one dish.
- Prep Time20 min
- Cook Time1 hr 40 min
- Total Time2 hr
For the Duck:
- 1 whole duck (about 2–2.5 kg / 4–5 lbs)
- Salt and black pepper, to taste
- 2–3 sprigs fresh thyme
- 1 orange, halved
- 2 cloves garlic, smashed
- 1 tbsp vegetable oil
For the Red Cabbage:
- 1 medium red cabbage, shredded
- 1 apple, peeled and grated
- 1 onion, finely sliced
- 2 tbsp butter
- 3 tbsp red wine vinegar
- 2 tbsp sugar
- 1/2 cup water or vegetable broth
- Salt and pepper, to taste
- 1–2 cloves (optional)
- 1 bay leaf (optional)
Prepare and Roast the Duck:
Preheat oven to 180°C (350°F).
Rinse duck, pat dry, and season inside and out with salt and pepper.
Stuff cavity with orange halves, garlic, and thyme.
Prick skin of duck lightly to help render fat.
Place duck on a rack in a roasting pan and drizzle with oil.
Roast for 1.5–2 hours, basting occasionally with rendered fat, until skin is golden and crisp and internal temperature reaches 74°C (165°F).
Let rest for 10 minutes before carving.
Prepare the Red Cabbage:
Melt butter in a large saucepan over medium heat.
Sauté onions until soft and translucent.
Add shredded cabbage, grated apple, sugar, vinegar, water or broth, cloves, and bay leaf.
Season with salt and pepper.
Cover and simmer for 45–60 minutes, stirring occasionally, until cabbage is tender and flavors meld.
Adjust seasoning to taste.
Serve:
Carve the roasted duck and serve alongside the braised red cabbage.
Optionally, drizzle some duck pan juices over the meat.
Recipe Notes :
Duck Preparation: Prick the duck skin lightly to help render fat and achieve crispy skin.
Basting Tip: Baste the duck occasionally with its rendered fat for extra flavor and moisture.
Red Cabbage Variations: Add grated apple, cloves, or a bay leaf for additional sweetness and aroma.
Cooking Time: Roast duck until the internal temperature reaches 74°C (165°F) and cabbage is tender.
Make Ahead: Red cabbage can be prepared earlier and gently reheated before serving.
Serving Suggestions: Carve the duck and serve with braised cabbage; drizzle pan juices over the meat for extra richness.
Side Pairings: Complements mashed potatoes, roasted vegetables, or crusty bread for a complete meal.
